Turkey Giblet Gravy

Turkey Giblet Gravy

  • Prep Time: 0 mins
  • Total Time: 3 hrs 15 mins
  • Yield: 3-4 cups

    • About This Recipe

    “Being so close to Canadian Thanksgiving, I thought this recipe might be handy. It is traditional in our family and served quite thick to pour over mashed potatoes. Left over gravy can be used up in a turkey casserole. We usually make a turkey shepherd’s pie which can be frozen and add the mashed potatoes when defrosted and cooked.”

    Ingredients

  • 1turkey giblets, removed from bird, neck, gizzard and liver
  • salt and pepper
  • 1teaspoonsage
  • 1stalkcelery, chopped
  • 1smallonion, chopped
  • 2 -4tablespoonsseasoned flour
  • water

    • Directions

  • Remove giblets from bird.
  • Place in saucepan.
  • Add salt and pepper, sage, celery and onion.
  • Cover with water.
  • Bring to boil.
  • Simmer covered for 2 or 3 hours while turkey cooks.
  • When the meat starts to fall away from the neck bones, strain liquid into a blender.
  • Chop liver and gizzard and add to blender.
  • Pick meat from neck bones and add to blender.
  • Puree off and on until liquefied.
  • Add flour seasoned with salt and pepper.
  • Blend off and on a few times until flour is incorporated.
  • After turkey has been removed from roaster.
  • Pour fat off, leaving brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.
  • Whisk as much “stuck stuff” up that you can.
  • Pour contents of blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want.
  • Don’t add too much water at once.
  • Place roaster in 450-500 degree oven for 15 minutes.
  • Add more water and whisk if necessary, just before serving, but be sure it is bubbling hot.
  • Should be fairly thick.
  • Pour into gravy boat and serve hot.
  • Should be the last thing put on the table so that it is very hot.

    • Reviews

  • “I sauteed the giblets and vegetables before adding water to bring out the flavors, and discarded the giblets after the gravy was done instead of using it, but it turned out to be a rich, creamy gravy that everyone enjoyed!Great recipe!”

  • “Having read the recipe and the reviews, I was able to make the best gravy I’ve ever had (and the 15 guests felt the same way … this recipe is now in 4 other household’s recipe books!).I roasted the giblets (thanks, spaceace!) prior to covering them with chicken broth (thanks, chef #1267399). I did remove the giblet meat and puree it and the veg into the liquid (after defatting). All this was done while the turkey was cooking, so there was no additional net cooking time until step 14, when the turkey comes out of the oven and you incorporate the drippings. Even then, there’s no added net time, because the gravy prep goes on while the turkey is resting …In short, great results, great detailed instructions, and not just a keeper recipe, but THE gravy recipe for Thanksgiving and Christmas. Thanks, Derf!!”

  • “Good recipe.The first time I made it I did make the mistake of adding maybe too many giblets.We had slaughtered our own turkey, and I was a bit excited about saving every giblet.It ended up tasting too much like organ meat.The second go round I omitted liver and kidneys, and it was much better!Thanks for this recipe, I’ll keep making it every time!”

  • “Very tasty.”

  • “This turned out perfectly! It had an almost “beefiness” to it.”

  • “This is my basic method except I use carrots, onion, celery and gizzards in chicken stock instead of water. I let that simmer on low most of the day and use this to expand my gravy once the fat has been skimmed off of the pan juices. More flavorful than water! I discard most of the gizzards but use the livers chopped very fine and add to the gravy. This year I’m excited to have found Turkey stock from the same company whose chicken stock I’d used before. Update: The Turkey stock is even better. Available on Amazon.com or Nob Hill markets in
    Northern California. The company is Kitchen Basics. Enjoy! Oh and one more tip:
    one year we lost both pans of turkey drippings because they burned and were unuseable. Be sure to keep about 1 inch of water in the bottom of the roasting pan throughout cooking. This
    will prevent the drippings from burning.”

  • “This is almost the same way I’ve made my turkey gravy for years. However,… I’ll boil the liver with the rest of the giblets, but do not put it in the final preperation. (it goes to the dog). The liver itself, will flavor the gravy, so if you’re not a fan, leave it out, (hence the 4 star rating). Otherwise, I make the gravy as written.”

  • “I served this gravy for Thanksgiving and it was extraordinary. Very flavorful and smooth, with a rich, creamy texture. Every single person at the table said it was the best they ever had. This will replace Grandma’s old recipe from now on. Sorry, Grandma.;)”

  • “Simple and delicious.Great instructions.”

  • “Absolutely Delicious!! I always suck at gravy making. This was sooo easy and sooo good. Thank u so much for poting.”

  • “FABULOUS!My new gravy recipe…very flavorful and easy to make.Cooked this on my stove top instead of in the oven w/ great results.Great with roasted garlic mashed potatoes and on our Thanksgiving stuffing.This one is a definite keeper.”

  • “I cooked this on my stove top rather than in the oven because I had made my turkey the day before (saving my broth for giblet gravy) and cleaned up the aftermath.In doing it this way, I found that I had to keep adding flour to get it to thicken.I did this a total of three seperate times, each time returning a portion of my gravy to the blender and blending the flour and then adding it back to the broth on the stove top.Eventually, it thickened up to just the right consistency.My entire family raved about it and I personally loved it and will definitely use this every thanksgiving going forward.Bravo.Thanks for a most awesome giblet gravy recipe!”

  • “This recipe has an awesome flavor and produces a great deal of gravy. Because of the way we like to prepare our turkey, we don’t get a lot of leftover drippings for making gravy. This recipe generates a wonderful base that stretches the few drippings we can collect very nicely. We used rice flour instead of wheat flour, and that worked just fine. As long as we have turkey giblets around, this will be our standard turkey gravy recipe.”

  • “Wow, I have been looking for something like this forever. Thank you.”

  • “This is a fantastic gravy, it was my first attempt at making homemade gravy and it was much easier than I thought it would be.I also thickened everything on the stove and it worked perfectly.Thanks Derf!”

  • “Very good gravy. I did it a little different. I cooked and thickened my gracy stove top! Thanks!”

  • “Will make it again this Thankgiving!”

  • “Very nice gravy. Never could find a use for the giblets before.As with some others I did remove them from broth prior to finishing gravy.I also used a crock pot, to simmer the giblets, (in order to free space on top of the stove). Crock pot on high for 4-5 hrs.Thanks Derf.”

  • “Well, I made this gravy for everyone else because I’m not a fan of it, but I had to try this out since I’d done all the work.It was delicious!My family said it’s some of the most flavorful gravy they’ve ever had.I may end up eating gravy afterall…as long as I make it using this recipe!The only thing I did differently was that I didn’t blend the turkey giblets- I just threw them out after simmering for 2 & 1/2 hours because I couldn’t stand the thought of consuming gravy that contained chopped up liver and gizzard!Still came out wonderful!Oh, I also used a blend of cornstarch and water to thicken it because the flour wasn’t working as well.Thank you so much for posting! “

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